1: Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean and oil it well.ShareTweetPin283 Shares 2: Season the brisket slices on both sides with salt and pepper. Brush the slices on both sides with half the Shallot Sage Butter; set the remaining butter aside.ShareTweetPin283 Shares 3: Arrange the brisket slices on the grill running diagonal to the bars of the grate. Grill until seared on the bottom, 2 to 3 minutes, giving each slice a quarter turn halfway through to lay on a crosshatch of grill marks.ShareTweetPin283 Shares 4: Gently flip the brisket steaks and grill the other side the same way, 2 to 3 minutes more.ShareTweetPin283 Shares 5: Serve the brisket steaks hot off the grill with the remaining Shallot Sage Butter spooned over them and the fresh horseradish grated on top with a Microplane or other fine-hole grater.ShareTweetPin283 Shares